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British Food Journal Volume 18 Issue 7 1916

British Food Journal Volume 18 Issue 7 1916 Fatigue, occurring in an average healthy individual, under ordinary conditions of life, and while foodstuffs of a very usual character are being ingested, is an indication of an inability on the part of the organism to meet, with sufficient rapidity, the demands of the body created by wear and tear. It is an association of defective oxidation and the undue accumulation of waste products in the tissues and blood, and is in a very large percentage of cases caused solely by a deficiency in the average dietary of today of one or more of those mineral elements which are essential to life. That mineral substances are indispensable to life has been fully demonstrated, for it has been shown that animals fed upon proteins, carbohydrates, and fats, which have been rendered as ashfree as possible, perish even more rapidly than if they are deprived of food altogether. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 18 Issue 7 1916

British Food Journal , Volume 18 (7): 18 – Jul 1, 1916

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011056
Publisher site
See Article on Publisher Site

Abstract

Fatigue, occurring in an average healthy individual, under ordinary conditions of life, and while foodstuffs of a very usual character are being ingested, is an indication of an inability on the part of the organism to meet, with sufficient rapidity, the demands of the body created by wear and tear. It is an association of defective oxidation and the undue accumulation of waste products in the tissues and blood, and is in a very large percentage of cases caused solely by a deficiency in the average dietary of today of one or more of those mineral elements which are essential to life. That mineral substances are indispensable to life has been fully demonstrated, for it has been shown that animals fed upon proteins, carbohydrates, and fats, which have been rendered as ashfree as possible, perish even more rapidly than if they are deprived of food altogether.

Journal

British Food JournalEmerald Publishing

Published: Jul 1, 1916

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